Dinner Tonight: Cauliflower and Sweet Potatoes in Spicy Tomato Sauce with Cashews
Watching your figure? This gluten free and vegan recipe has 371 calories, 12g of protein, and 15g of fat per serving. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have cauliflower, sweet potatoes, cashews, and a few other ingredients on hand, you can make it.
Instructions
Pour the oil into a large skillet or dutch oven over medium heat.
Add the cashews and cook for 30 seconds and then remove with a slotted spoon.
Add the cumin and mustard seeds and cook for another 30 seconds.
Add the onions. Cook, stirring often, for about 5 minutes or until they are lightly browned. Dump in the tomatoes and serrano pepper. Turn heat to medium high and cook, stirring often, for 5 minutes.
Add the cauliflower, sweet potatoes, water, and salt. Stir to combine and then cover, turn the heat to medium-low, and cook for about 15 minutes or until the vegetables are tender. It might take 20 minutes. Stir halfway through.
Add the peas, cover the pot, and cook for an additional 3 minutes.
Serve with a sprinkling of cilantro and the cashews. Season to taste with salt.